Cheese made from raw sheep’s milk from their own dairy herd sheep. In this case the milk does not have any heat treatment during processing only subjected to the temperature required for coagulation. This type of processing method provides a wide range of flavors and fragrant own nuances of native flora of milk.
Cheese firm dough pressed predominantly obtained by enzymatic coagulation and ripening with lactic acid bacterial flora.
After a minimum average maturity period of 4 months for the small format and 6 months for large format, a product called gold label is obtained.
A paste is cut amarfilado color and medium sized eyes that characterize this cheese. The intense flavor that gives the use of raw milk identifies this cheese.
In this format the label indicates a period gold refining over 4-6 months.
Features (pasta, taste, smell)
Increases the intensity of flavor but the texture remains with the proper consistency for this type of maturation, salty intensity is average, a slight darkening of the paste reveals the aged in the cellar.
Awards
| Maturity | 180 days |
|---|---|
| EAN 13 code | 8102010000193 |
| Paletization | 2 units/box |
| Box dimensions | 44 cm x 21 cm x 13,5 cm |
| Boxes/Palet | 49 |
| Paletization | 7 rows x 7 base |
| Maturity | 120 days |
|---|---|
| EAN 13 code | 8402010000209 |
| Paletization | 10 units/box |
| Box dimensions | 44 cm x 21 cm x 13,5 cm |
| Boxes/Palet | 49 |
| Paletization | 7 rows x 7 base |
| Maturity | 180 days |
|---|---|
| EAN 13 code | 8402010000254 |
| Paletization | 16 units/box |
| Box dimensions | 44 cm x 21 cm x 13,5 cm |
| Boxes/Palet | 49 |
| Paletization | 7 rows x 7 base |